Gluten Free Chinese-Style Lemon Chicken
Lemon chicken is essentially sweet and sour chicken but the vinegar in the sweet and sour sauce is mostly replace with lemon juice. This sweet, tart lemon chicken is just the thing you need in your homemade Chinese Food repotoir.
Servings 4 people
Ingredients
Lemon Sweet and Sour Sauce
- 1 Lemon, zest
- 3 Lemons, juiced
- ½ cup Sugar
- 2 tablespoon Soy Sauce
- 1 tablespoon Rice Vinegar
- ¼ teaspoon Crushed Red Pepper Flakes
- ¼ teaspoon Salt
- 2 tablespoon Cornstarch
- ½ cup Water
Chicken
- 3 lg Chicken Breast, cut into 1 inch cubes
- 3 Egg Whites
- ½ teaspoon Kosher Salt
- ¼ teaspoon White Pepper
- 1 cup Cornstarch
- Oil For Deep Frying
Finishing the Lemon Chicken
- 2 tablespoon Sliced Ginger
- 2 tablespoon Sliced Garlic
- 3 Green Onions, cut into 1-inch pieces
- 1 tablespoon Canola Oil
Instructions
Lemon Sweet and Sour Sauce
- Put all of the ingredients in a medium-sized pot except the cornstarch and water.
- Bring the contents of the pot to a boil and cook for one minute.
- Whisk together the cornstarch and water and whisk it into the sauce.
- Turn the heat down to medium-low and cook the sauce, gently whisking, for about five minutes or until the sauce is thick enough to coat the back of a spoon.
- Set the sauce aside until you are ready to use it.
Chicken
- Whisk the egg whites with the salt and white pepper.
- In batches coat the chicken in the egg whites then in the cornstarch. Shake off any excess then fry the chicken at 365°f for about five minutes or until the chicken is crispy and cooked through.
- Take the chicken out of the fryer, draining off any excess oil and put it in a large metal bowl until you are ready to use it. Continue this process unitl all of the chicken has been fried.
Finishing The Lemon Chicken
- Heat a large wok or skillet over high heat.
- Add in 1 tablespoon of oil along with the ginger, garlic and green onions. Cook just until the garlic starts to brown.
- Add the fried chicken to the wok and toss to distribute the ginger and garlic.
- Add the sauce, and cook until it is hot. Toss the chicken to coat it full in the sauce.